Steak Lettuce Wraps with Mango and Avocado

These steak lettuce wraps with mango and avocado are fresh and light, yet filling too!

Disclosure: While I was not compensated for this particular post, please note that the Northeast Beef Promotion Initiative is a current client.

It’s almost that time of year when we start to spend two months frolicking in pumpkin spice world. Believe me, I’m all about fall and apples and pumpkins – and will fully embrace that come September – but I would still like to savor these last few weeks of summer that we’ve got left.

I’ve been putting together a list of all the things I want to do the next few weeks, like hit up the beach, go blueberry and raspberry picking, and just spend more time soaking up the sunshine outside. My adjunct positions start up in a few weeks, so I’m clinging to the little free time I’ve got left here.

We had a gorgeous day over the weekend, so I scrapped a few hours of work and lounged at the pool with my son. {And by lounged, I mean swam with him for about an hour until he was tired out, and then we could sit and eat snacks on the lounge chairs.} But splashing around with him, sunshine all around, fun music playing? That’s summertime right there.

When the clock approached dinner time that night, I knew I wanted to make these steak lettuce wraps to round out our pool day. They’re light yet filling, and the lettuce wrap adds a freshness factor. It’s a dish that just speaks summer to me!

I also love that this is really quite simple to make. It does take a few minutes to throw together the marinade and at least 1-2 hours to let the meat soak it in, but don’t skip this step. This homemade marinade adds so much flavor to the meat which is needed for an otherwise simple, minimal ingredient dish.

You can cook the steak in a cast iron skillet inside, or you can cook it on the grill outside – your choice. It comes out great either way.

Then you’ll just let it rest, slice it up, and toss it in a big ‘ol piece of lettuce with some sliced mango and avocado. I love when I can find butter lettuce because it forms these perfect little lettuce cups that work beautifully for this. But if you can’t find that – as was the case the day I photographed this! – romaine works well too, it’s just not as pretty. 😉 You can top it all with a little cilantro (optional for all you cilantro haters), and your steak lettuce wraps are ready to grab & eat!

Plus, for all my active ladies in the house, this dish is packed with protein, iron, and healthy fats. It’s a great option for lighter training days or rest days – and for heavier training days, you can eat it in a regular tortilla to boost the carb content to fit your training! I’ve been eating the lettuce wrap version quite a bit on my rest days while I’ve been training for the Falmouth Road Race, which I’m running with Team Beef.

Give them a try and let me know what you think!

5 from 1 vote

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Steak Lettuce Wraps with Mango and Avocado

Prep Time

1hrs

Cook Time

20mins

Total Time

1hrs20mins

These steak lettuce wraps with mango and avocado are fresh and light, yet filling too! Made with healthy, whole food ingredients.

Course:
Main Course

Servings: 6wraps

Calories: 230kcal

Author: Snacking in Sneakers

Ingredients

Marinade Ingredients:

1lime, juiced

1/4cupolive oil

1/4cupcilantro, chopped

1/4tspsalt

1/4tsppepper

1/2tsppaprika

1/2tspcumin

Remaining Ingredients:

1lbsirloin tip steak

1tbspoil of choice

1headlettuce(look for varieties with large leaves that you can wrap up - butter lettuce works best, but romaine works too!)

1avocado, sliced or chopped

1mango, sliced or chopped

1/4cupcilantro, chopped

1lime, sliced into wedges

Instructions

Directions:

Combine all the ingredients for the marinade in a large food storage container or ziptop bag. Add the steak to the marinade, and let sit in the fridge overnight or at least 1-2 hours.

When ready to cook the steak, heat 1 tbsp oil a cast iron skillet over medium high heat. Remove the steak from the marinade and place in the skillet. (Discard excess marinade). Cook for 5 minutes on one side. Flip and cook an additional 3-5 minutes (less time for smaller pieces of steak, more time for larger). Remove from the pan and place on a plate covered with aluminum foil. Let rest for 10 minutes.

While steak is resting, prepare the remainder of the ingredients. Rinse and dry 6 large lettuce leaves and place them on a plate. Divide mango, avocado, and cilantro evenly among the lettuce leaves.

Slice the steak and divide it evenly among all the wraps. Serve with lime wedges for a last minute pop of citrus. Enjoy!

Recipe Notes

Notes:

This cast iron cooking method described should produce a medium-rare steak. If you prefer it cooked more, you can add another 1-2 minutes to each side.

You can alternatively cook the steak on the grill. Simply marinate the same way, heat the grill, and cook until the meat is to your liking.